This pie is the ultimate fusion of three classic desserts: apple pie, cheesecake, and caramel. It has layers of texture and flavor that complement each other beautifully—from the buttery crust to the velvety cheesecake center, and the tender cinnamon-spiced apples on top. The final drizzle of caramel sauce elevates it into something truly special. Plus, it can be made in advance, making entertaining stress-free.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Pie crust (homemade or store-bought)
Cream cheese
Granulated sugar
Egg
Vanilla extract
Apples (such as Granny Smith or Honeycrisp)
Brown sugar
Ground cinnamon
Ground nutmeg
All-purpose flour
Unsalted butter
Caramel sauce (store-bought or homemade)
Directions
Preheat the oven: Set the oven to 350°F (175°C). Place the pie crust into a 9-inch pie dish and crimp the edges as desired. Set aside.
Make the cheesecake layer: In a medium bowl, beat the cream cheese, granulated sugar, egg, and vanilla extract until smooth. Pour the mixture into the prepared crust and spread evenly.
Prepare the apple topping: Peel, core, and thinly slice the apples. Toss them with brown sugar, cinnamon, nutmeg, and a bit of flour. Layer the apple mixture evenly over the cheesecake filling.
Make the streusel topping: In a small bowl, combine flour, brown sugar, and cold butter. Use a pastry cutter or your fingers to mix until crumbly. Sprinkle over the apples.
Bake the pie: Bake for 45–50 minutes, or until the center is set and the topping is golden brown. If the crust or topping browns too quickly, cover loosely with foil.
Cool and chill: Let the pie cool at room temperature, then refrigerate for at least 4 hours to fully set.
Add caramel and serve: Before serving, drizzle the top generously with caramel sauce.
Servings and timing
This Caramel Apple Cheesecake Pie serves 8 people. Prep time: 25 minutes Bake time: 50 minutes Chill time: 4 hours Total time: about 5 hours 15 minutes
Variations
Graham cracker crust: Swap the traditional pie crust for a graham cracker or gingersnap crust for extra flavor.
Add nuts: Top the pie with chopped pecans or walnuts for added crunch.
Spiced cheesecake: Add a pinch of cinnamon or nutmeg to the cheesecake layer for an extra warm touch.
Salted caramel: Use salted caramel sauce for a sweet-salty twist.
Mini pies: Bake in muffin tins for individual servings, adjusting the bake time accordingly.
Storage/Reheating
Store the pie covered in the refrigerator for up to 5 days. This dessert is best served chilled or at room temperature. To freeze, wrap the pie tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and drizzle with caramel before serving. Do not microwave, as it can affect the texture of the cheesecake and caramel.
FAQs
Can I use a store-bought pie crust?
Yes, a store-bought crust works well and saves time. You can also use a graham cracker crust for a no-fuss option.
What apples are best for this pie?
Tart apples like Granny Smith or sweet-tart varieties like Honeycrisp hold their shape well and balance the sweetness of the caramel and cheesecake.
Do I need to cook the apples first?
No, the apples bake in the oven and become perfectly tender while the pie bakes.
Can I make this pie ahead of time?
Absolutely. This pie actually benefits from chilling, so making it a day ahead is ideal.
How do I know when the cheesecake layer is set?
The center should be slightly jiggly but not liquid. It will firm up as it cools and chills.
Can I use homemade caramel?
Yes, homemade caramel sauce works beautifully and adds a rich, buttery flavor to the finished pie.
What can I do if my streusel is browning too quickly?
Tent the pie loosely with foil during the last 15–20 minutes of baking to prevent over-browning.
Can I skip the streusel topping?
Yes, but it adds a delicious crunchy texture. If you skip it, consider topping the pie with extra caramel and nuts instead.
Is this pie freezer-friendly?
Yes, freeze the baked pie without the caramel drizzle. Wrap tightly and thaw in the fridge before serving with caramel.
Can I serve it warm?
It’s best served chilled or at room temperature so the cheesecake layer stays firm. However, you can let it sit out for 20–30 minutes before serving if you prefer a softer texture.
Conclusion
Caramel Apple Cheesecake Pie is a rich, indulgent dessert that brings together all the cozy flavors of fall in one unforgettable slice. With its creamy cheesecake filling, spiced apple topping, and buttery crumble, this pie is a crowd-pleaser that’s as beautiful as it is delicious. Whether you’re celebrating a holiday or just treating yourself, this dessert is guaranteed to impress.
Caramel Apple Cheesecake Pie combines the richness of creamy cheesecake, the coziness of cinnamon-spiced apples, and the decadence of caramel in one stunning dessert. Topped with a buttery streusel and baked in a crisp pie crust, it’s perfect for holidays, gatherings, or whenever you’re craving something truly indulgent.
Author:Catherine
Prep Time:25 minutes
Cook Time:50 minutes
Total Time:5 hours 15 minutes (includes chilling)
Yield:8 servings
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
1 9-inch pie crust (homemade or store-bought)
Cheesecake Layer:
8 oz cream cheese, softened
1/4 cup granulated sugar
1 large egg
1 tsp vanilla extract
Apple Topping:
2–3 medium apples (Granny Smith, Honeycrisp, or a mix), peeled and thinly sliced
1/4 cup brown sugar
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tbsp all-purpose flour
Streusel Topping:
1/3 cup all-purpose flour
1/4 cup brown sugar
3 tbsp unsalted butter, cold and cubed
Finishing:
1/2 cup caramel sauce (store-bought or homemade), for drizzling
Instructions
Preheat oven to 350°F (175°C). Place pie crust into a 9-inch pie dish and crimp edges. Set aside.
Make the cheesecake layer: In a medium bowl, beat cream cheese, granulated sugar, egg, and vanilla until smooth. Spread evenly into the pie crust.
Prepare the apple topping: In a bowl, toss sliced apples with brown sugar, cinnamon, nutmeg, and flour. Layer evenly over the cheesecake filling.
Make the streusel: In another bowl, mix flour and brown sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over the apples.
Bake for 45–50 minutes, or until the center is set and the topping is golden. Tent with foil if the crust or topping browns too quickly.
Cool at room temperature, then refrigerate for at least 4 hours to set.
Before serving, drizzle generously with caramel sauce. Slice and enjoy.
Notes
Swap traditional crust with graham cracker or gingersnap crust for a flavor twist.Add chopped pecans or walnuts to the streusel for crunch.Use salted caramel sauce for a sweet-salty contrast.For a spiced cheesecake, add 1/2 tsp cinnamon to the cheesecake mixture.Freeze without caramel and add drizzle after thawing.
